Campechana

Cooked shrimp and octopus are marinated in tomatoes, onion and avocado and served with cilantro, lime and tapitio sauce.

Servings: 2

Ingredients:

12

Shrimp, peeled and deveined

½ lb

Octopus

1

Tomato, diced

½

Onion, chopped

1

Diced Avocado

2 Tbsp

Chopped Fresh Cilantro

Tapitio Sauce, to taste

Fresh Lime

6 cups

Water

Directions:

In a large pot, bring water to a boil. Add shrimp and octopus until cooked, about 5 minutes. Place tomato, onion, and avocado in a large bowl. Add shrimp and octopus and enough liquid to create a soup consistency, about 2 to 3 cups. Sprinkle with cilantro and garnish with fresh lime. Serve with tapitio sauce which can be added to taste.